Back to Pumpkin Whoopie Pies

Print Options

 
 
 

Card Sizes

 
 
 
 Print
Pumpkin Whoopie Pies Recipe

Pumpkin Whoopie Pies Recipe

My kids start begging me for these cakelike sandwich cookies as soon as autumn arrives. I haven't met a person yet who doesn't like these fun treats. —Deb Stuber, Carlisle, Pennsylvania
TOTAL TIME: Prep: 30 min. + chilling Bake: 10 min./batch + cooling YIELD:24 servings

Ingredients

  • 1 cup shortening
  • 2 cups packed brown sugar
  • 2 eggs
  • 1 teaspoon vanilla extract
  • 3-1/2 cups all-purpose flour
  • 1-1/2 teaspoons baking powder
  • 1-1/2 teaspoons baking soda
  • 1 teaspoon salt
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground ginger
  • 1-1/2 cups cooked or canned pumpkin
  • FILLING:
  • 1/4 cup all-purpose flour
  • Dash salt
  • 3/4 cup milk
  • 1 cup shortening
  • 2 cups confectioners' sugar
  • 2 teaspoons vanilla extract

Directions

  • 1. In a mixing bowl, cream shortening and brown sugar. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, baking powder, baking soda, salt, cinnamon and ginger; add to creamed mixture alternately with pumpkin.
  • 2. Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets; flatten slightly with the back of a spoon. Bake at 400° for 10-11 minutes. Remove to wire racks to cool.
  • 3. For filling, combine the flour and salt in a saucepan. Gradually whisk in milk until smooth; cook and stir over medium heat for 5-7 minutes or until thickened. Cover and refrigerate until completely cooled.
  • 4. In a mixing bowl, cream shortening, confectioners' sugar and vanilla. Add chilled milk mixture; beat for 7 minutes or until fluffy. Spread on the bottom of half of the cookies; top with remaining cookies. Store in the refrigerator. Yield: about 2 dozen.

Nutritional Facts

1 sandwich cookie: 344 calories, 17g fat (4g saturated fat), 16mg cholesterol, 284mg sodium, 45g carbohydrate (29g sugars, 1g fiber), 3g protein.

Reviews for Pumpkin Whoopie Pies

Sort By :

Average Rating
MY REVIEW
Kevin
Reviewed Nov. 26, 2017

"My friend and I were confused about this recipe. In the prep part it says "Prep: 30 min. chilling". What does this mean? Do you chill the batter after mixing ingredients? If so, how long?"

MY REVIEW
Kathy
Reviewed Aug. 23, 2017

"I have been making these for years. I prefer a cream cheese filling. Cream cheese and pumpkin, yum!"

MY REVIEW
debstub
Reviewed Oct. 17, 2016

"One of the problems with submitting a recipe is that when you tweak it, it's already gone. I guess we count on TasteofHome to test it and decide what's worth publishing. Canned pumpkin gives more flavor than cooked fresh pumpkin. I no longer use the filling printed and wish they would edit it out and replace it with this cream cheese one or another similar one. Beat together 1/2 c soft butter, 8 oz softened cream cheese. Add 2 c sifted confectioners sugar, 3.5 oz marshmallow cream, 1 tsp vanilla, 1/2 tsp cinnamon. Hope this helps."

MY REVIEW
robertsb
Reviewed Sep. 29, 2016 Edited Apr. 13, 2017

"Im from Carlisle and still have lots of family living in Carlisle and surrounding areas but Iv lived in Cleveland Ohio most of my life. My familys favorite cookie is Whoopie Pies so I will be trying your recipe!!!!"

MY REVIEW
nightskystar
Reviewed Nov. 9, 2015

"These are great as written..had no problems and didnt flatten them. They turned out just fine. Second time i made them i added some maple syrup and maple flavoring and got rave reviews...."

MY REVIEW
judy947
Reviewed Oct. 29, 2014

"I followed the recipe exactly and these whoopie pies turned out great. I didn't have any luck trying to flatten the little cakes before baking because the dough was too loose and fluffy for that but they baked up fine and tasted good."

MY REVIEW
TasteOfHome_Food_Editor
Reviewed Sep. 25, 2014

"Sorry folks, the correct amount of pumpkin should be 1-1/2 cups."

MY REVIEW
SSAndes
Reviewed Feb. 4, 2014

"Great recipe! The taste was wonderful and easy to make. I used the bottom of a glass that I wet to flatten the cookie before baking. For me, this seemed to work very well and the cookies were very uniformed. Another tip for the icing - constantly whisk the frosting when cooking. This will elevate any lumps."

MY REVIEW
TeresaHeadColon
Reviewed Nov. 19, 2013

"I'm giving a 5 star review from reading the pervious reviews. You have to add 1 1/2 cups of pumpkin. I also added 1 tsp. nutmeg and 1 tsp. pumpkin spice. To give that pumpkin taste and feeling. Filling you could really use the filling for pumpkin rolls and would be even better."

MY REVIEW
Caramelizedonions39
Reviewed Nov. 10, 2013

"I absolutely loved this cookie, it was moist, soft, and chewy. I didn't get a chance to make the filling but the cookie itself was delicious. Next time I will make the filling, hopefully its just as good."

Loading Image